Chef Linda Recipes

I want a recipe to make the "Cheese Crackers" served at City Tavern in KC, Philly, Dallas, San Fran, etc.

Michael, thanks for the question. Although the recipe is a restaurant specialty and I am not at liberty to provide it, the chef may be willing to share it with you if you ask. In the meantime, here is a nice Cheesy Cracker recipe that tastes great with cocktails and is a perfect addition to any party.

12 T butter, room temp
6 oz sharp white cheddar, grated fine with a yield of 1 1/2 c
1/4 c freshly grated parmigiano-reggiano
1 1/2 c flour, preferably White Lily flour
1 t salt
3/4 t cayenne pepper

Put butter in a medium bowl and beat with an electric mixer on hight until light and fluffy. Add cheese and beat well.

Sift flour, salt and cayenne together into another bowl. Using your hands, quickly work the flour mixture into the butter mixture without overworking and heating up the dough. If dough remains crumbly, stir in 2 T ice water.

Gather dough into a ball. Quarter dough, shape each into a disk, wrap in plastic wrap and refrigerate for 2-3 hours.

Preheat oven to 450 degrees. Roll out one piece of dough on a floured surface to 1/16- inch thickness. Using a 1 1/2- inch round cookie cutter, cut out about 30 rounds and tranfser to a parchment paper lined cookie sheet. Keep about 1/2- inch apart. Repeat with remaining dough.

Bake until puffed and golden, about 6 to 8 minutes. Transfer crackers to paper towels to cool completely.

Cracker will keep in an airtight container for about one month.